STRETCH AND FOLD, OR COIL FOLD?

Описание

How to coil fold. How to stretch and fold. How to bulk proof sourdough bread. This video answers these questions, and many more. Baking bread in a cast iron dutch oven is truly one of life's greater joys. There are many steps to making and baking artisan bread, one of which is bulk fermentation. It is during this time when the dough is stretched, kneaded, and/or pulled to develop gluten, and insure that the dough holds its shape before and during baking. This video demonstrates both stretch and fold, and coil fold. My 2-loaf recipe is 900 g bread flour, 600 g water, 200 g sourdough starter, 20 g kosher salt.

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